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humidity

humidity

Hope someone has the anwser for me. I have trouble with the second rise for my bread when the humidity is high. Usually, the bread seems "flat". It taste fine, but there is not enought height. Are you supposed to use cooler water? If so, what should the temperature be?

Rachael, I don't think that humidity should be a major concern for you during the second fermentation as long as you stay away from the extremes, i.e., make sure the dough doesn't dry out and don't proof in the rain! :)

I would be more concerned with the temperature of your second fermentation. I find that, as a general rule, a temperature range of approximately 76-78°F works well for most breads for both the first (bulk) and second fermentations. As you may know, the temperature of the water used to mix the dough should be adjusted to bring your final dough temperature to within this range.

Humidity can affect the dough, at work* we used " wet Proofe" boxes & " Dry proofe" boxes, depending on need, and we WATCHED CLOSELY. When I worked at *Dunkn DougNuts, we used a 3 corrner temp method, ( using a digital probe) to get 1>> air temp, 2>> flour temp, to determine 3 >> the water temp, hoter or cooler as needed) << extreamly important to a sweet yeast dougnut dough>> . ( smile )

Water temp ?????

I use a digital meat probe, It can read any temp any item, within its range> So waters temp, or the air, the dough itself:

I use the digatal meat probe to gage temp in my dehydrator too: My dehydrator is square, with varable temps, and has removable trays: so i can use it to rise doughs with!

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